Mushroom and Spinach Soup
Ingredients : Mushroom and Spinach Soup
3 tablespoons butter
3 leeks, chopped
2 onions, chopped
2 cloves garlic, minced
2 pounds chopped mushrooms
2 teaspoons dried savory
1/4 teaspoon dried oregano
1/3 cup sherry
9 cups vegetable stock
2 tablespoons tomato paste
1 bay leaf
salt to taste
ground black pepper to taste
10 leaves fresh spinach
Preparation : Mushroom and Spinach Soup
Saute butter, leeks, onion, and garlic until clear. Add mushrooms savory, oregano, sherry, stock,
tomato paste and bay leaf. Simmer for 30 minutes
Strain out the vegetables.
Stir the reserved mushrooms and spinach leaves into the broth, and cook until spinach is wilted.
7 comments:
Mushroom Soup
Ingredients:
1/2 cup onions -- chopped
1 pound fresh sliced mushrooms
6 cups water
5 teaspoons beef flavored bouillon
2 cups carrots -- sliced 1/4" thick
1/4 teaspoon thyme
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons sherry
Method:
Cook mushrooms and onions in a little water to keep from sticking in a large saucepan.
Cook stirring until onions are tender 5-10 minutes. Reduce heat to low.
Add remaining ingredients except sherry. Cover and simmer 1 hour.
Remove from heat and stir in the sherry.
Fresh Mushroom Soup - P
Ingredients:
1 pound Mushrooms
2 tablespoons Butter or margarine
2 cups Finely chopped onions
1/2 teaspoon Sugar
1/4 cup Flour
1 cup Water
1 3/4 cups Chicken broth
1 cup Dry vermouth
1 tablespoon Salt or to taste
1/4 teaspoon Ground pepper to taste
Method:
Slice 1/3 of the mushrooms and finely chop the rest. Melt butter in large saucepan.
Add onions, sugar and sautee over medium heat, stirring frequently,about 15 minutes
or until golden. Add sliced and chopped mushrooms and sautee for 5 minutes.
Stir in flour until smooth; cook for 2 minutes, stirring constantly. Pour in water
and stir until smooth. Add remaining ingredients and heat to boiling, stirring constantly.
Reduce heat and simmer, uncovered, about 10 minutes. May be pureed and reheated
if you choose
Palm & Mushroom Soups
Ingredients:
400g can hearts of palm
600ml (1 pint) cold vegetable stock
15ml (1 table sp) flour
1 egg yolk
250g (9oz) closed cup mushrooms
150ml (¼ pint) natural yogurt
Preparation:
1. Drain the hearts of palm reserving 15ml/1 table sp of the brine.
2. Whisk together the cold vegetable stock, flour, egg yolk and reserved brine in a large saucepan.
3. Cut the hearts of palm into 2 cm/ ¾ " rounds. Slice the mushrooms thickly.
4. Reserve a few rounds of hearts of palm and some sliced mushrooms for garnish.
5. Put the remainder into the saucepan and bring slowly to the boil. Simmer for 5 minutes.
6. Liquidize.
7. Return soup to the saucepan, bring gently back to the boil, then take off the heat and stir in the yogurt.
8. Serve in soup bowls, garnished with hearts of palm, sliced mushrooms and parsley.
Mushroom and Hazelnut Pate
Ingredients
350g (12oz) closed cup mushrooms, chopped
1 medium onion, peeled & finely chopped
60-75ml (4-5 tablesp) olive oil
15ml (1 tablesp) fresh rosemary, chopped
15ml (1 tablesp) fresh thyme, chopped
5ml (1 teasp) yeast extract
400g (14oz) can butter beans, drained
½ lemon, juice only
100g (4oz) chopped roasted hazelnuts
45ml (3 tablesp) fresh parsley, finely chopped
Preparation
1. Heat 30ml (2 tablesp) of the olive oil in frying pan.
2. Fry the mushrooms and onions together until soft. Stir in the rosemary, thyme and yeast extract.
3. Remove from the heat and drain off any liquid.
4. Place about half the mixture into a food processor with the butter beans, lemon juice and enough of the extra olive oil to make a smooth paste.
5. Transfer to a bowl and stir in the remaining mushroom mixture, hazelnuts and parsley. Season to taste.
6. Cover and allow to stand at room temperature for about an hour before serving to allow the flavours to develop.
7. Serve on Melba toast or crackers as a starter or use as a sandwich filling with lots of crisp salad.
Stuffed Mushrooms
Ingredients
200ml (7fl oz) carton créme fraîche
1 ripe avocado, peeled & stoned
15g (½oz) fresh mint, finely chopped
1 lime, juice only
90ml (6 tablesp) olive oil
6 large flat or portabello mushrooms, stalks trimmed & chopped
1 small onion, chopped
1 red chilli, de-seeded & chopped
½ red pepper, de-seeded & chopped
10ml (2 teasp) cumin seeds
10ml (2 teasp) ground coriander
Good pinch of chilli powder
400g (14oz) can chickpeas
100 (4oz) canned sweetcorn
Preparation
Make the dressing: Place the créme fraîche in a bowl with the chopped avocado. Using a potato masher, mash together until fairly smooth. Stir in the mint, lime juice and a pinch of salt.
Heat 75ml/5 tbsp olive oil in a frying pan and fry the mushrooms on both sides until tender. Remove and keep warm. Meanwhile in small pan, heat the remaining oil and fry the onion, red chilli, red pepper, chopped mushroom stalks and spices together for about 3 minutes. Stir in the drained chickpeas and sweetcorn and continue to cook for about 5 minutes, stirring all the time, until heated through. Fill each mushroom with the mixture and serve with the avocado dressing. Garnish with mint leaves and slices of lime.
Cheese and Spinach Baked Mushroom.
Ingredients
30ml/2 tbsp olive oil
½ medium onion, finely chopped
1 garlic clove, finely chopped
75g/3 oz basmati rice, cooked
150g/5 oz fresh baby spinach, blanched, drained & chopped
Pinch nutmeg
25g/1 oz dolce latté (or any vegetarian blue cheese), crumbled
4 flat mushrooms or portabello mushrooms, stalks trimmed
To serve:
tomato and lettuce salad
Preparation:
1. Preheat the oven to 190º C, 375º F, Gas mark 5.
2. Heat half the oil in a pan and gently sauté the onion and garlic until golden, then place in a medium sized mixing bowl.
3. Add the next four ingredients and mix well together to create the stuffing. Divide into four and fill the mushroom caps.
4. Use the remaining oil to grease the base of a roasting tin. Place the mushrooms in the tin and bake in a pre-heated oven for 15-20 minutes until cooked.
5.Serve with a tomato and lettuce salad
Cranberry Stuffed Mushrooms
Ingredients:
8 large flat/breakfast mushrooms
15ml (1 tablesp) oil
50g (2oz) millet
1 large clove garlic, chopped
275g (scant ½ pt) vegetable stock
25ml (5 teasp) port
Bunch spring onions, thinly sliced
50g (2oz) fresh cranberries
15ml (1 tablesp) clear honey
40g (1½ oz) margarine
Preparation:
1. Heat oil and cook millet for about 5 minutes until golden brown.
2. Add garlic and cook for 30 seconds, then add the stock and port.
3. Bring to the boil and simmer gently for about 30 minutes until the stock is absorbed and the millet is tender.
4. Add spring onions and cranberries.
5. Cook for a minute before adding the honey, then season to taste.
6. Arrange the mushrooms on a lightly greased baking sheet. Fill with the cranberry mixture and dot with margarine. Cook in the oven, 190º C, 375º F, Gas no 5 for 15-20 minutes.
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